Sam likes to joke that he never forces me to choose between him and anything pumpkin. I’d like to think my obvious like for the winter squash is not THAT extreme, but I do love the taste. When I found this recipe for healthy, guilt free pumpkin pancakes I immediately put it to good use. Its definitely a regular breakfast around here.
I’ve posted previously about a pumpkin recipe that uses store bought buttermilk pancakes and then you just stir in the pumpkin & seasonings. I love this one as it uses whole wheat flour, oats and since its made from scratch you know exactly what is in it!
With lots of milk, pumpkin, eggs and only 3 Tbsp of brown sugar it definitely tries to cross the border into protein & vegetable instead of carbs. Plus, they taste delicious. We also use dark chocolate chips as they have less sugar than milk (and I’m coming around to the taste – a year ago it was milk or nothing).
Guilt Free, Pumpkin, Chocolate Chip Pancakes
makes about 18 medium sized pancakes
21 Day Fix breakdown per pancake: 1/2Y, 1/4G, 1/4R (I usually eat 2 with some fruit)
1 1/2 cups milk (we use soy)
3 cups canned pumpkin
3 tsp vanilla
3 Tbps brown sugar
1.5 cups whole wheat flour
3/4 cup oats (any kind – we used old fashioned)
1/2 tsp salt
3 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 cup dark chocolate chips
Combine milk, pumpkin, vanilla, eggs, and brown sugar in a bowl and whisk until well mixed. Slowly add dry ingredients blending in your baking powder and salt with the flour (you can use two different bowls, but I’m lazy and hate washing dishes).
Get your griddle hot and ladle or scoop about 1/4 cup of batter onto your pan. Sprinkle with chocolate chips before flipping.
Keep in mind these do take longer to cook!! Cook at a lower temperature for longer so they aren’t burnt on the outside and mushy on the inside.
Serve with real maple syrup and fruit!